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Perfectly okay to not heat the honey - most meadmakers don't anymore. Just add the honey to the water and stir until it is fully dissolved. That said, you'll want to follow the rest of JAOM to the letter. Orange, clover, cinnamon stick, and even the raisins (ugh!). This is a recipe that...

I'm a newbie at winemaking but have a lot of experience with meads, so happy to chime in here. Honey is extremely nutrient-deficient, so added nutrients are essential for most recipes. Ideally, I'd recommend using DAP, Fermaid O, and Fermaid K, as well as GoFerm. There's a lot of interesting...

Sure thing. PH was 3.5, and I added 6 crushed campden tablets overall (one per gallon of must).

@winemaker81 @sour_grapes Appreciate both of your feedback! I reached out to the supplier and it looks like you are correct. They replied that they don't inoculate the buckets but do use EC-1118 around their winery and that it was possible that some of the yeast might've ended up in the must by...

I recently purchased 6 gallons of wine must to dive into proper winemaking (I've worked a lot with mead and fruitwines, but never grape wines). Brought it home, added the proper number of campden tablets to kill any wild yeasts that might be present, and waited 24 hours both to let the must come...

Many thanks. I'm coming from mead-making so some of the process is familiar, but there are a lot of subtle but important differences and that guide will be an immense help! Appreciate your advice on zin as well - ordered a batch of grapes and will update as the ferment comes along.

My local homebrew shop is starting pre-orders for grape must soon and I have enough space in my current brew to fit in a 6-gallon batch of wine. Not sure what type to go for though - keep going between a Malbec and a Pinot Grigio. I'm fond of dry, high ABV zins, but they might be difficult to...